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Greek Yogurt Deviled Eggs Without Mayo

4/24/19

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Greek yogurt deviled eggsare a lighter version of this classic appetizer with the same zippy flavor you love. Making deviled eggs without mayo saves a few calories, but still keeps them creamy and delicious. And they are always one of the best potluck dishes or one of your favorite low carb and gluten free picnic foods.

I’m the worst when it comes to dyeing Easter eggs. Usually, we are with my mom for Easter and she will pick up one of those boxes with the little tablets you dissolve in water and vinegar. She has color-coded egg-shaped cups to make the process even easier. And she usually even does the hard boiling and enlists the boys to help with the coloring.

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They dye a few eggs, we take a couple to be blessed in our Easter basket at church, and we all eat some of the blessed egg on Easter, as I told you about in my Buffalo Blue Cheese Deviled Eggs recipe. She adds a couple to her potato salad, and then I suppose at some point later in the week she makes egg salad.

This year, when I knew we were going to be on our own for Easter, I totally wasn’t thinking about coloring eggs. I didn’t want to go through the whole process of buying the dye, mixing up six or either different colors just to make one egg in each color because we really don’t need a dozen and a half hard boiled eggs around the house.

But I’m not that cold-hearted of a mom. I knew I couldn’t let the kiddos down. It’s about the experience, not the eggs.

So I bought a tub of Cool Whip and cooked up about eight eggs. Yes, Cool Whip dyed eggs – genius! Cool whip is about 99 cents. I don’t have to mix eight separate cups with different colors. I already have food coloring. Perfect!

Oh wait, I can’t find the food coloring. It’s all good, I have those gel colors for tinting frosting. Except I’ve had them for years, haven’t used them, and they are thick and gloppy and not easy to swirl in the Cool Whip. And I only have four colors. So much for rainbow swirly eggs.

Mom fail.

Well, we tried. And then after all of that, the next morning I peeled off the sorta-swirly-dyed shells and made these…

Greek Yogurt Deviled Egg Recipe

Not a mayo lover? I’m not either. Luckily, my favorite mayo substitute works perfectly. It’s creamy and tangy, so you keep the texture and flavor of a classic deviled egg, but definitely save a few calories and even add some extra protein.

Can you make deviled eggs in advance?

Yes, you have several options to make them ahead. You can hard boil the eggs, then just prepare the filling right before serving. Or you can get them all ready and keep them lightly covered in the refrigerator for a day or two.

What is the best way to make hard boiled eggs?

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I have literally always been the WORST at making hard boiled eggs. They would be overcooked or undercooked. The shell would stick and I’d make a hot mess when I peeled them. That is until I started making them in my Instant Pot. I’m telling you, I’d buy one just for making hard boiled eggs. But then you have it to make Pineapple Teriyaki Chicken or Low Carb Stuffed Pepper Soup or a million other things. If you haven’t jumped on the bandwagon yet, do it!

Greek Yogurt Deviled Eggs Recipe Without Mayo

This might not be a classic deviled egg recipe, but it tastes like it. In fact, they might be even better. With the zip of mustard, they even have a little extra tanginess from Greek yogurt. Plus this simple swap cuts the calories, but still keeps them gluten free and low carb. Bring them to your next picnic or barbecue.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

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